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Main Course

Varutharacha Egg Curry - Nadan Style

A traditional Kerala curry where egg simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 1 servings

4 nos Hard boiled eggs
2 tsp Onion — chopped
1 medium Onion — sliced
4 nos Cloves (Grambu)
Cinnamon A small piece (Karugapatta)
1 cup Coconut — grated
2 nos Cardamom (Elakka)
4 nos Garlic cloves
2 tsp Red chilly powder
1 tsp Pepper powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 Spring Curry leaves
1/4 tsp Fennel seeds (Perumjeerakam)
Oil, to taste
Salt, to taste
Coriander leaves — for garnishing

Preparation

Step 1
Remove shell of boiled eggs and cut into four pieces. Set aside.
Step 2
Roast the coconut with chopped onion, cloves, cinnamon, cardamom garlic, some curry leaves and fennel seeds till coconut turns brown in color and add all powders with it.
Step 3
Grind the above mixture into a fine paste.
Step 4
Pour oil into a pan and heat it and add sliced onion and sautT till onion is transparent.
Step 5
Next, add the ground coconut paste and sautT for 5 minutes and then add eggs and required salt.
Step 6
Garnish with coriander leaves.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Main Course

Varutharacha Egg Curry - Nadan Style

Ingredientsfor 1 servings

4 nos Hard boiled eggs
2 tsp Onion — chopped
1 medium Onion — sliced
4 nos Cloves (Grambu)
Cinnamon A small piece (Karugapatta)
1 cup Coconut — grated
2 nos Cardamom (Elakka)
4 nos Garlic cloves
2 tsp Red chilly powder
1 tsp Pepper powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 Spring Curry leaves
1/4 tsp Fennel seeds (Perumjeerakam)
Oil, to taste
Salt, to taste
Coriander leaves — for garnishing

Preparation

Step 1
Remove shell of boiled eggs and cut into four pieces. Set aside.
Step 2
Roast the coconut with chopped onion, cloves, cinnamon, cardamom garlic, some curry leaves and fennel seeds till coconut turns brown in color and add all powders with it.
Step 3
Grind the above mixture into a fine paste.
Step 4
Pour oil into a pan and heat it and add sliced onion and sautT till onion is transparent.
Step 5
Next, add the ground coconut paste and sautT for 5 minutes and then add eggs and required salt.
Step 6
Garnish with coriander leaves.